Pickled Martynias
From The household cook book, 1902
Serves 6
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 398. The excerpt below is the record exactly as published.
PICKLED MARTYNI AS.— Choose the small, tender martynias; wash and brush them carefully; soak them in a strong brine for 5 days, then soak them in fresh water until the salty taste is nearly gone; next wipe them dry; put them in a jar, and pour over them well spiced hot vinegar, flavored with onions if liked. MANGO PICKLES — Pick green cantelope melons when hall' grown (about the size of a pint bowl); cut out 1 lobe, carefully scrape out all the seeds, return the lobe and tie it in place; put 15 of the melons in a brine strong enough to float an egg, and leave 6 weeks, keeping them well under; then take out, soak in fresh water
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